Dorstone

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Dorstone is a turret-shaped goat’s cheese coated with edible ash. This traditional technique for maturing fresh cheeses neutralises acidity and creates ideal conditions for desired mould growth and rind formation. The texture within is smooth and moussy when eaten young, becoming firmer as it matures. The flavour has a soft citrus tang and yeasty notes. Dorstone is made by Charlie Westhead at Neal's Yard Creamery near Dorstone Hill in Herefordshire. Read more

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Tasting notes

Dorstone is a turret-shaped goat's cheese made from pasteurised milk. When young it is smooth and moussy, a result of its curds being pre-drained before being put into moulds. Its flavour has a soft citrus tang and yeasty notes. As it matures, it becomes firmer and its rind can become herby and nutty.

Dorstone is made by Charlie Westhead of Neal's Yard Creamery in Herefordshire. The Creamery sits on Dorstone Hill, after which the cheese is named. Like its sister cheese, Hay on Wye, Dorstone is coated with edible ash. This ash is flavourless. Its use is a traditional French technique for maturing fresh cheeses.

A drizzle of honey is fabulous over Dorstone as it adds complementary sweetness. For texture contrast, crunchy nuts such as walnuts, pecans or hazelnuts are delicious.

• Pasteurised goat's milk • Animal rennet

What is special about Dorstone?

Neal's Yard Creamery, which overlooks the River Wye, was once part of Neal's Yard Dairy but has been independent since 1996. The Creamery is run sustainably with electricity generated by its own windmill and furnace. Production is small scale with a focus on artisanship.

Dorstone is made using goat's milk sourced from Wychmoor Farm in nearby Titley. The milk is pasteurised before the traditional liquid starter bacteria and kid rennet are added. Use of kid rennet makes the cheese "truly goat", according to maker Charlie Westhead. Typically, goat's cheeses are made using calf or vegetarian rennet.

The curds are ladled to pre-drain before being packed into moulds. After 24 hours, they are rolled in edible ash. This traditional French technique is used to neutralise acidity and create the correct conditions for desired mould growth and rind formation. Dorstone develops a sprinkling of Geotrichum mould as it matures, which gives its rind a herby and nutty flavour.